Gamey Lamb Stew with Crushed Sweet Potatoes - Gary Rhodes
Season 1.2kg of diced lamb with salt and pepper, tossing the pieces in flour to coat. Heat a large pan and fry the lamb in a little oil until golden brown. Pour off any excess fat and add 3 large chopped red onions, 2 bay leaves, 8 juniper berries, 2 x 400ml tins of game or beef consommé and 3 glasses of red wine. Bring to the boil, then reduce the heat, partially cover with a lid, and simmer for 2 hours until tender. Meanwhile, preheat the oven to 200°C. Prick the skin of 4 large sweet potatoes with a fork, wrap each in foil and bake for 50-60 minutes until tender (very large potatoes may take longer). Once cooked, unwrap and peel away the skin from each before crushing with a fork or potato masher. Stir in 50g of butter and season with salt and pepper. Once the lamb is cooked, stir in 3-4 tablespoons of cranberry jelly or sauce until melted. The jelly not only favours the stew, but also helps to thicken it and make it glossy. Spoon the stew on to plates with a large spoonful of the crushed sweet potato.